“Sheep” of red bean jelly is the word which indicates the soup the body with the mutton is originally so that mutton and “soup” may consist of kanji as soup. This is one of Chinese old dim sum, and the priest who migrated to China in Kamakura era seems to have brought this culture to Japan. Because when it was free, eating meat was forbidden by the Buddhism and there was no Bunka when mutton is also eaten in Japan so much, it’s said that that the shade made the dish which chose as Chinese red bean jelly using similar adzuki beans and arrowroot is starting.
It’s simple, so the material is being examined. Shozu where the most important quality of “bean jam” is decided for a Japanese confection uses one made in Hokkaido Tokachi. Such as using only something for which agaragar is made by a designation producer in Nagano-ken and Gifu-ken with the process for which traditional nature was used, the material is being pursued.
Toraya no Yokan(The red bean jelly) has 4 kinds of size.
It’s “big pole red bean jelly” of 24.5 cm of length, 7.2 cm of width and 6.2 cm of length that it can be said the traditional size in it.
“Small red bean jelly” is contrived using a dressing case of perfume as a hint in 1930 (1930) year, and “bamboo sheath package red bean jelly” with the size of the half of the big pole appears in postwar around 1952.
“Half-size red bean jelly” with the size of the half of “bamboo sheath package red bean jelly” is sold from October, 2015 according to the present-day home circumstances and meal affection.